Easy chicken broccoli stir fry cooked in a simple savory sauce is exactly what it claims to be – a quick and easy recipe that can be served in about 20 minutes from start to finish.
Once a week we get food delivered to our door. Every sunday to be exact. It’s something my mother did when I was growing up as a way to treat everyone for all the hard work done that week.
Nowadays, delivery mostly consists of Asian food. Okay, sometimes we’ll get falafels or a pizza, but I’d say 85% of the time we have either Malaysian, Chinese or Japanese. And when it’s not sunday-delivery-day, we like to make quick stir fries like this chicken and broccoli one, cooked with garlic, ginger, a little soy sauce, oyster sauce, sugar, and sesame oil.
Savory with a little sweetness and nuttiness – you’ll love this.
Easy Chicken Broccoli Stir Fry Ingredients
- Oil: I’m using peanut oil for it’s slight nutty taste but you can also use any neutral oil such as grapeseed or vegetable oil. Olive oil can also be used if you have nothing else, but do keep in mind that it does have a slight floral element.
- Garlic: Minced garlic is adds a pungent and slightly sweet note to this stir fry.
- Ginger: The ginger is peeled and minced to infused the stir fry sauce with a little heat.
- Broccoli: I prefer to chop my broccoli bite size so it’s easier to eat. It also cooks faster. Feel free to add or use other vegetables such as onions, bell pepper, and other classic stir fry ingredients.
- Chicken breast: Boneless, skinless chicken breast that are also cut bite size to speed up the stir frying process.
- Oyster sauce: A good oyster sauce such as Lee Kum Kee Premium Oyster Sauce will change the way your stir fries will taste. The flavor is much more complex, pungent, and less sweet, than brands like Kame.
- Soy sauce: Just like oyster sauce, picking a good soy sauce can dramatically change the taste of your stir fries. I like to stick with Japanese brands like Kikkoman or Yamasa, or use a Chinese dark soy sauce.
- Sugar: A little granulated sugar is used to balance out the saltiness and umami of other ingredients. You can use brown sugar as well.
- Chicken broth: Use low sodium chicken broth or water.
- Sesame oil: Regular sesame oil works just fine but I do recommend you invest in good a toasted sesame oil if you cook a lot of Asian food. It’s more nutty and sweet than the regular type, but because it has a lower smoke point, is typically used during the last step of cooking, or to drizzle on top of a dish once the cooking is done.
- Cornstarch: Cornstarch mixed with cold water is added to the sauce to give it that gooey texture we all love so much.
- Sesame seeds: Sesame seeds are more of a decorative feature. You can omit them if you don’t have any.
There are a lot of different variations one can make when cooking up a chicken broccoli dish. So feel free to play around with this recipe! If you are looking for a spicy version, use either red pepper flakes or dry chilis.
How To Make Chicken and Broccoli Stir Fry
Scroll all the way down to the recipe card for the full recipe.
- Place a large skillet over medium-high heat and add 1 tablespoon of peanut oil. When the oil is hot, add the chicken and stir fry for 4 to 5 minutes, until the chicken is cooked through. Turn the heat of and transfer the chicken to a plate or a small bowl. Set aside.
- Drizzle the remaining peanut oil, garlic and ginger to the pan and cook for 1 minute.
- Stir in the chopped broccoli and cook for 5 minutes, stir frying frequently.
- Return the chicken to the hot pan and stir in the oyster sauce, soy sauce, sugar and broth. Cook for 2 minutes.
- Add the cornstarch and water mixture and stir until the sauce has thickened. Turn the heat off and sprinkle the dish with sesame seeds.
- Transfer the chicken stir fry to a dish and serve with noodles or rice.
How to Cook Broccoli
There are a few quick and simple ways to cook broccoli. Here are some of my favorites:
- Steam it in the microwave or use a vegetable steamer. Steam for a few minutes until the broccoli is tender but yield a slight crunch.
- Sautéing, which is very similar to stir frying, except that it’s done at a lower temperature, and in a large shallow pan.
- Blanching, which involves briefly boiling the broccoli florets in salted hot water, and shocking them in an ice bath after.
The Origins of Stir Fries
Stir fries originated from China. It’s specifically a Chinese cooking technique that traditionally requires a wok and hot oil. It’s called a ‘stir fry’ because you are frying the stirred-in ingredients over hot oil in a wok (or large skillet). Stir fry dishes first appeared in the Han Dynasty (206 B.C. – 220 A.D.). It held great range, as it does today, in that it can be used with strictly vegetables and rice or noodles, but also can be made into a meat dish too (or a mix of all of the above).
This wasn’t just a traditional dish amongst the average man and woman of China, but also common in higher establishments, like in the palace and enjoyed by other government officials as well. Prior to this era, many popular dishes were thick soups or dishes without flavorful seasonings. Stir fries became popular because they offered exciting new elements in terms of texture and taste.
What to Pair with this Chicken Broccoli Stir Fry
I like to serve this chicken broccoli stir fry with a side of white rice, fried rice, or on top of egg noodles. As for side dishes, here are some of my favorites:
- Mushroom and cabbage dumplings
- Chinese lotus root salad
- Szechuan potatoes with vinegar and chili
- Blistered shishito peppers
You can also double this chicken broccoli stir fry recipe and save some for later. Take it to work the next day for a tasty lunch or use it as a topping for ramen or a baked potato.
Other Delicious Stir Fries You Might Like
Did you like this chicken broccoli stir fry recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Easy Chicken Broccoli Stir Fry
A tasty chicken broccoli stir fry cooked in a simple savory sauce and ready in less than 20 minutes! This simple recipe is great if you are busy but still want homemade Chinese!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 people 1x
- Category: Stir fry
- Method: stir frying
- Cuisine: Chinese
- 1 tablespoon + 1 teaspoon peanut oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, peeled and minced
- 2 heaping cups broccoli, chopped bite size
- 3/4 pound skinless boneless chicken breast, chopped bite size
- 1 1/2 tablespoon oyster sauce
- 1 1/2 tablespoon soy sauce
- 1/2 tablespoon granulated sugar
- 1/4 cup low sodium chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 tablespoon sesame seeds
- In a pan over medium-high heat, add 1 tablespoon of the peanut oil. When the oil is hot, add the sliced chicken and stir fry for 4 to 5 minutes, or until chicken is cooked through. Leave the heat on and transfer the chicken to a plate. Set aside.
- Add the remaining peanut oil, garlic, and ginger to the pan, and cook for 1 minute.
- Add the broccoli, stir, and cook for 5 minutes.
- Return the cooked chicken to the pan and add oyster sauce, soy sauce, sugar, and chicken broth. Cook for 2 minutes.
- Add the cornstarch and water mixture and keep stirring until the sauce thickens.
- Turn the heat off and add the sprinkle the sesame seeds on top.
- Serve the stir fry with noodles or rice.
Store the leftovers in an airtight storage container and refrigerate for up to 3 days.
- Serving Size: 1 serving
- Calories: 349
- Sugar: 5.4g
- Sodium: 816.4mg
- Fat: 12.8g
- Saturated Fat: 1.6g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 17.3g
- Fiber: 2.7g
- Protein: 4.6g
- Cholesterol: 112.5mg
1 tbsp olive oil is listed in the ingredients, but in the instructions you say 1 tbsp (and more) of peanut oil. could i have some clarification? 🙂
Hi Jess, thank you for pointing that mistake! It’s peanut oil that you want to use, although olive oil would also work since only a little is being used 🙂
Hi, this sounds delicious. I’m wondering though about the oil. In the ingredient list you call for 1 Tbsp olive oil and in the directions you have 1 Tbsp peanut oil in two different places.
Omigosh, I made this last night for my sis and me…it is WONDERFUL. I had to sub powdered ginger because I did not have fresh ginger, and I did not add sesame seeds because I didn’t have them. I will buy both soon so I can go exactly by the recipe. This is so quick and easy. Thank you so much for a super easy and tasty recipe, Caroline!
Yay Dawn! Thank you so much for the wonderful feedback! 🙂
1. Perhaps you could marinate the chicken prior to frying, instead of just plain stir fry. Also, you could add a couple of ginger slices in your hot oil, discard them before you add the chicken. This helps to remove any “chicken smell”
2. When you have added oyster sauce, it’s optional to add sugar.
Great tips! Thanks for sharing!
I saw this recipe and it said 301 calories at one stop and 480 calories another, it really is 480
Hi Brenda! Can you tell me where or what calorie counter you are using?